Eggs Poached in White Wine

  • 4 eggs
  • 11/2 cup dry white wine
  • 2 scallions, minced
  • 3 garlic cloves, crushed
  • 1/4 tsp thyme
  • 1/2 bay leaf
  • sea salt and pepper
  • butter
  • 1 tsp flour
  • 4 slices white bread
  1. Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper.  Bring to a boil and then simmer covered for 15 minutes.  Break the eggs into wine to poach for 3 minutes.
  2. Spread butter on the bread and then fry it in a non-stick skillet.
  3. Lay the eggs on the bread.  Whisk 2 tbsp of butter and the flour into the wine sauce until slightly thickened.  Pour the sauce over the eggs.  Serve.

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